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The New Noodle

By Kate Washington
, Oct 9, 2009

Made from ingredients like whole wheat, spelt, Kamut, quinoa, rye, brown rice, and buckwheat, these noodles are more healthful than refined-flour versions, says registered dietitian Jacqueline Baumrind. "Whole grains tend to be rich in fiber, which is good for reducing the risk of coronary heart disease." And whole grains are full of important nutrients, including B vitamins, the minerals magnesium and selenium, and phytochemicals. People sensitive to gluten can get these benefits, too; whole grain pastas from buckwheat, brown rice, and quinoa are gluten free.

But don't think of whole grain pasta as a health food substitute for the pasta you remember. Just as tofu is better appreciated on its own terms rather than as a stand-in for meat, whole grain pasta dishes aren't going to taste the same as your mom's macaroni and cheese.

Whole grain pastas are sturdier and earthier tasting than their more processed counterparts, so play up their unique flavors and textures with toppings that complement them. Pastas made from flavorful grains like rye and buckwheat stand up well to assertive toppings like a robust tomato sauce or sautéed peppers and a grating of sharp cheese. Others, like those made of quinoa or Kamut, work best with more delicate toppings. Experiment with sauces and cooking times, as whole grain pasta is sensitive to over-and undercooking, and discover which of these new pastas you like best.

Great Grains

A look at how whole grain pastas measure up.

WHOLE WHEAT, SPELT, AND KAMUT

BENEFITS:Mild, nutty flavor; a good introduction to less refined whole grain varieties NUTRITIONAL BONUS Up to five times the fiber of refined-flour pasta